
40
Place skin side up. Grill, turning and
brushing frequently with
melted butter, margarine, oil or
marinade.
1 to 1-1/2 hours
Low or
2 to 3 pounds
POULTRY
Broiler/fryer
Slit skin. Grill, turning once.
5 to 10 minutes
Medium
Hot dogs
Remove excess fat from edges.
Slash remaining fat at 2 inch
intervals. Grill, turning once.
4 to 8 minutes
High
1/2 inch slices
Ham steaks
(precooked)
Grill, turning occasionally.
During last few minutes, brush with
barbecue sauce, turning several
times.
30 to 40 minutes
Medium
Ribs
Pork
30 to 40 minutes
Medium
1-1/2 inches
Well-done
Remove excess fat from edges.
Slash remaining fat at 2 inch
intervals. Grill, turning once. Cook
well done.
20 to 30 minutes
Medium
1 inch
Pork
Chops
17 to 30 minutes
Medium
1 inch
Well-done
18 to 25 minutes
High
1-1/2 inch
13 to 20 minutes
Medium to
1 inch
Medium
14 to 18 minutes
High
1-1/2 inch
Remove excess fat from edges.
Slash remaining fat at 2 inch
intervals. Grill, turning once.
10 to 15 minutes
High
1 inch
Rare
Chops & Steaks
Lamb
16 to 35 minutes
Medium
1-1/2 inches
18 to 30 minutes
Medium
1 inch
Well-done
16 to 27 minutes
High
1-1/2 inch
12 to 22 minutes
Medium to
1 inch
11 to 18 minutes
High
1-1/2 inch
Medium
Remove excess fat from edges.
Slash
remaining fat at 2-inch intervals.
Grill, turning once.
8 to 14 minutes
High
1 inch
Rare
Rib eye
Porterhouse,
8 to 15 minutes
High
Tenderloin,
Grill, turning once when juices rise
to the surface. Do not leave
hamburgers unattended. A flare-up
could occur quickly.
10 to 18 minutes
Medium
1/2 to 3/4 inch
MEATS BEEF
Hamburgers
SPECIAL
INSTRUCTIONS
AND TIPS
APPROXIMATE
TIME
FLAME
SIZE
WEIGHT
OR
THICKNESS
FOOD
Содержание 720-0513
Страница 13: ...13 COOKING GRIDDLE ASSEMBLY Insert the cooking grid into the fire box ...
Страница 44: ...44 Limited Warranty ...